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Re: Pasta Dishes / Ideas
Okay, here are a few:
A childhood favorite Macaroni and Saltfish
You can use penne, elbow, or regular pasta. Prepare pastat according to directions on package. Boil and cook/fry/sautee(?) saltfish as you normally would (with onions, tomato, garlic, seasoned salt, black pepper, etc.). Add cooked pasta to saltfish approximately 5-7 minutes before saltfish is finished. Can be eaten as a side dish or over rice. (The ratio of pasta to saltfish is up to you.)
**********
Fusilli with Sun-dried Tomatoes
-1 lb dried fusilli (twists)
-dash of olive oil, plus extra for drizzling
-2 tbsp tomato pesto
-6 oz jar sun-dried tomatoes, drained and chopped (or you can use the canned equivalent)
-4 plum tomatoes, sliced into wedges
-4tbsp basil (chopped fresh or prepackaged)
-salt and black pepper
Bring a large saucepan of water to boil and add the fusilli with a dash of olive oil. Cook for about 10 minutes, stirring occassionally until tender. Drain and return to the saucepan. Stir in the remaining ingredients, drizzle with olive oil and serve. Can be served warm or chilled. Serves 2-4.
*************
Pasta Paella
-1 lb dried farfalle
-1 tsp ground tumeric
-dash of olive oil, plus 3 tbsp
-2 cloves of garlic, crushed
-1 Spanish or regular size onion
-1 red pepper, deseeded and chopped
-1/4 lb baby carrots
-16 baby corn
-1/4 lb snow peas
-1/4 fresh asparagus tips1/2 pitted black olives
-3 level tsp flour
Bring a large saucepan of water to boil, and add the farfalle with the ground tumeric and a dash of olive oil. Cook for about 10 minutes, stirring occassionally until tender. Drain, reserving the cooking liquid, and set aside.
Heat the remaining olive oil in a large frying pan and saute the garlic and onion for about 3 minutes, until softened. Add the red pepper, carrots and corn, and stir to combine. Cook for 2-3 minutes, then stir in the snow peas, asparagus tips, black olives and farfalle. Cook for 2-3 minutes, then sprinkle with the flour and mix it into the vegetable mixture. Cook for i minute, then gradually stir in a little less than two cups of the reserved pasta cooking liquid. Cook for 2-3 minutes, until the sauce is bubbling and thickened.
I'm not an asparagus fan so I'm not crazy about including it. If you like asparagus, however, then you won't mind adding it. Enjoy.
***********
Chow Mien
-1 package/box (regular size) spaghetti
-Mixed vegetables (frozen or canned works fine)
-1 Tbsp chopped onion and garlic
-a dash of cumin
-a dash of tumeric
-curry powder (not too much, however; only enough -to tease the palate)
-black pepper
-seasoned salt
-a dash of garlic powder
-a dash of onion powder (all these dashes only mean that you can season to your desired taste)
-*You may also use the chow mien powdered seasoning that's found in many West Indian food stores. I preferred not using it, but you may like it).*
-Cooked meat of your choice (optional)
Bring spaghetti to a boil until tender. In a frying pan sautee onion and garlic until golden and tender. Next add cooked spaghetti, along with mixed vegetables and seasonings. Cook for approximately 2-3 minutes, then add cooked meat. Cook for an additional 5-10 minutes then serve.
Okay, here are a few:
A childhood favorite Macaroni and Saltfish
You can use penne, elbow, or regular pasta. Prepare pastat according to directions on package. Boil and cook/fry/sautee(?) saltfish as you normally would (with onions, tomato, garlic, seasoned salt, black pepper, etc.). Add cooked pasta to saltfish approximately 5-7 minutes before saltfish is finished. Can be eaten as a side dish or over rice. (The ratio of pasta to saltfish is up to you.)
**********
Fusilli with Sun-dried Tomatoes
-1 lb dried fusilli (twists)
-dash of olive oil, plus extra for drizzling
-2 tbsp tomato pesto
-6 oz jar sun-dried tomatoes, drained and chopped (or you can use the canned equivalent)
-4 plum tomatoes, sliced into wedges
-4tbsp basil (chopped fresh or prepackaged)
-salt and black pepper
Bring a large saucepan of water to boil and add the fusilli with a dash of olive oil. Cook for about 10 minutes, stirring occassionally until tender. Drain and return to the saucepan. Stir in the remaining ingredients, drizzle with olive oil and serve. Can be served warm or chilled. Serves 2-4.
*************
Pasta Paella
-1 lb dried farfalle
-1 tsp ground tumeric
-dash of olive oil, plus 3 tbsp
-2 cloves of garlic, crushed
-1 Spanish or regular size onion
-1 red pepper, deseeded and chopped
-1/4 lb baby carrots
-16 baby corn
-1/4 lb snow peas
-1/4 fresh asparagus tips1/2 pitted black olives
-3 level tsp flour
Bring a large saucepan of water to boil, and add the farfalle with the ground tumeric and a dash of olive oil. Cook for about 10 minutes, stirring occassionally until tender. Drain, reserving the cooking liquid, and set aside.
Heat the remaining olive oil in a large frying pan and saute the garlic and onion for about 3 minutes, until softened. Add the red pepper, carrots and corn, and stir to combine. Cook for 2-3 minutes, then stir in the snow peas, asparagus tips, black olives and farfalle. Cook for 2-3 minutes, then sprinkle with the flour and mix it into the vegetable mixture. Cook for i minute, then gradually stir in a little less than two cups of the reserved pasta cooking liquid. Cook for 2-3 minutes, until the sauce is bubbling and thickened.
I'm not an asparagus fan so I'm not crazy about including it. If you like asparagus, however, then you won't mind adding it. Enjoy.
***********
Chow Mien
-1 package/box (regular size) spaghetti
-Mixed vegetables (frozen or canned works fine)
-1 Tbsp chopped onion and garlic
-a dash of cumin
-a dash of tumeric
-curry powder (not too much, however; only enough -to tease the palate)
-black pepper
-seasoned salt
-a dash of garlic powder
-a dash of onion powder (all these dashes only mean that you can season to your desired taste)
-*You may also use the chow mien powdered seasoning that's found in many West Indian food stores. I preferred not using it, but you may like it).*
-Cooked meat of your choice (optional)
Bring spaghetti to a boil until tender. In a frying pan sautee onion and garlic until golden and tender. Next add cooked spaghetti, along with mixed vegetables and seasonings. Cook for approximately 2-3 minutes, then add cooked meat. Cook for an additional 5-10 minutes then serve.
my recipe book now has all these additions ( on sticky paper [img]/forums/images/graemlins/laugh.gif[/img] )
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